Tomino does not really exist in the states but it is an absolutely wonderful Italian cheese that everyone should try. It comes from the Piemonte region.
It is a mixed goat cheese made with a combination of goat and cow's milk, rennet (an enzyme) and salt. It has a thin outer shell and a creamy delicious interior. If the tomino is fresh, the rind is barely there and chalk white, while if it is a seasoned tomino then the rind is thin and hard with a reddish color. A fresh tomino has a delicate and slightly lactic taste and the aged forms are more intense in their goat cheese flavor.
What I like about tomino is that you don't eat it cold. Because of the outer shell, it can (and should be heated through so the interior is warm and creamy when you eat it. It practically melts in your mouth and the flavor explodes as its warmth hits your tongue. The contrast between the outer rind and the creamy interior is amazing.
I had Tomino a couple of weeks ago with some prosciutto crudo on the side. It was amazing. It's definitely becoming one of my favorite cheeses even though it's not as typical in Rome. My friend Endira introduced me to it a couple of years ago because she is obsessed with it. And I can't blame her. It is yummy.
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